soy sauce

room temp water

white vinegar

sugar

garlic

boil # of eggs of choice

boil eggs (i recommend 8 min)

peel eggs and then make this mixture:

1/2 cup soy sauce

1/2 cup water (not hot!)

1 tbsp white vinegar

1 tbsp sugar

1 garlic clove minced

optional: for spice add 1 thai chili pepper OR 1 tsp chili oil of choice

1/2 red onion

1 jalapeño

2 cans of sweet corn

1/2 cup sour cream

1/2 cup mayonnaise (or mayonesa)

seasonings: salt, pepper, tajin, paprika, chili powder and sugar

1/2 cup shredded cheese (i personally use parm and mozzarella)

1/4 cup cotija cheese

1/4 of a lime

cilantro (optional)

dice onion and jalapeño

in a pot, cook onion and jalapeño in oil of choice

once cooked down, add your cans of corn (drained)

then add sour cream and mayo

add all of the seasonings

then add your cheeses and lime

once everything is to your liking, pour into a bowl or tray and top off with more of all cheeses, tajin and cilantro

1/2 pack of ground beef

1/2 of sweet or yellow onion

2 cloves of garlic

1 jar marinara sauce (i like prego brand garlic flavor)

2 tbsp tomato paste

seasonings: salt, pepper, onion powder, chicken powder, garlic powder, sugar and italian seasoning

ricotta cheese

1 egg

shredded parmesan cheese

shredded mozzarella cheese

parsley (fresh or flakes)

lasagna noodles

9 x 13 deep baking tray

cook lasagna noodles according to package. i cook about ~12 pieces of lasagna which makes 4 layers

cook ground beef and season with salt, pepper, garlic powder and onion powder

pour in sauce and add paste and adjust to taste. i add all of the previous seasonings, a tiny bit of sugar and then chicken powder and italian seasoning

cheese mixture: mix 2 cups ricotta, 1 egg, 1/3 cup parmesan cheese, 1/3 cup mozzarella cheese and some parsley

in your tray, layer meat sauce on the bottom, then noodles -> cheese -> meat

bake at 375 with foil for 25 min then remove foil and bake for 15-20 min until golden

2 pieces of salmon

2 cloves of garlic

seasonings: black pepper, garlic powder and onion powder

sauces: soy sauce, oyster sauce and sesame oil

in a bowl just mix 2 tbsp soy sauce, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp of black pepper, 1 tsp onion powder, 1 tsp garlic powder and minced garlic. marinate the salmon in the bowl or i like putting it in a ziploc bag

marinate for at least 10 min

bake or air fry (bake setting) for 12-15 min at 350 until cooked all the way

pair with some rice :)

1 piece of salmon

1 pack of imitation crab

1 block cream cheese (softened)

furikake flakes

sauces: rice vinegar, kewpie mayo, sriracha and sushi sauce/eel sauce (optional)

seasoning: salt, pepper, sugar, onion powder, and garlic powder

1 box of seaweed snack paper packs (optional) you can eat it together

1 1/2-2 cups rice of choice (jasmine/sushi rice etc)

cook your rice in your preferred method

season salmon with salt, pepper, onion powder and garlic powder

cook it your preferred method, i personally bake at 350 for 12 min

in a bowl, shred imitation crab meat and then add in cream cheese and salmon

mix everything together and then add 2 tbsp of kewpie mayo and 2 tbsp sriracha (basically until your desired amount of sauce) and re-season with salt, pepper, onion powder and garlic powder

get a baking tray and oil the bottom

when your rice is done cooking, add 1 tbsp rice vinegar, 1/2 tsp salt and 1/2 tsp sugar, 1 tsp furikake and mix well

add your rice to the bottom of the tray and flatten out evenly. then add your salmon mixture on top and flatten evenly

drizzle sriracha, eel sauce and kewpie mayo on top and top with more furikake

bake at 350 for 10 min or until golden brown

3 packs of udon noodles

vegetables of choice, i do 1 large carrots, 1/2 sweet/yellow onion, and 1 zucchini

2 garlic cloves minced

sauce: 1 tsp black pepper, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/2 tsp sugar, 1 tbsp rice vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sesame oil and a splash of water

choice of protein

boil udon according to package, undercooking by a minute is okay because it’ll cook more when you stir fry

after it’s cooked, drain water and rinse under cold water to stop it from cooking

to prevent sticking, mix in a splash of sesame oil

julienne your carrot and zucchini

chop your onion and mince your garlic

season your protein and cook that first in your pan. remove from pan and then cook down your vegetables

once vegetables are done, add back in your noodles and protein and then pour sauce all over

cube steak of choice (i prefer rib eye or NY strip steak)

2-3 garlic cloves

3 tbsp oyster sauce

2 tbsp soy sauce

1/2 tsp fish sauce

2 tbsp vegetable oil

2.5 tbsp sugar

1 tsp black pepper

2 tbsp butter

2 bell peppers

1/2 sweet or yellow onion

cook steak first on a pan in oil of choice on medium heat and then remove the steak

add in your bell peppers

when your bell peppers soften a little bit, add in your garlic and onion

then add steak back in

serve with some rice

1 big piece of sirloin

1/2 onion of choice (yellow/sweet/red)

2 bell peppers

seasonings: black pepper, onion powder, garlic powder, chicken powder and sugar

sauces: soy sauce, oyster sauce and rice vinegar

2 garlic cloves

ginger paste (optional)

1 tsp baking soda

beef broth

1 tbsp corn starch

slice beef into bite size pieces

slice bell peppers, chop onions and mince garlic

marinade beef with: 2 tbsp soy sauce, all seasonings the minced garlic, 1/2 tsp ginger paste, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp baking soda

first cook the beef and then take it out of the pan. then cook down veggies

add 1 cup beef broth, 1 tbsp soy sauce, 1 tbsp corn starch, black pepper snd sugar.

mix and wait until broth thickens and then add back in the steak

serve with rice

pasta of choice (i like fettucine)

3 tbsp of butter

1/2 onion

2 garlic cloves

heavy cream

shredded 1/4 cup parmesan cheese

shredded 1/4 cup mozzarella cheese

1 tbsp flour

seasonings: salt, black pepper, garlic powder and onion powder

cook pasta according to package, preserve 1/2 cup of pasta water (optional)

drain pasta and rinse with cold waterin a pot, cook down onion and garlic in the butteronce cooked down, add in flour and cook downthen add in 2 cups of heavy cream (really depends on how creamy you want it)then add cheese, tbh i eyeball it until desired cheesinessseason the sauce with salt (if needed), black pepper, onion powder and garlic powdermix well and then add pasta back to it

pair with your protein of choice. just cook the protein before everything else and then toss it with the pasta

pho noodles of choice

chicken of choice (quarters or thighs work)

2 sweet onion

1 ginger

seasonings: chicken powder, salt, msg (optional) and sugar (or rock sugar)

sauces: fish sauce

condiments: hoisin and sriracha

optional toppings: cilantro, green onion and thinly sliced onion

you can use pho spice bag but tbh still tasty without

fill a big pot with water (like 75% with water)

roast your ginger and onion after slicing them in half (optional)

boil chicken in water with 1 tsp salt, ginger and onion

it may take the chicken about ~45 min to cook depending on what kind of chicken you pick

take out the chicken and place into a bowl and let it cool and then shred

to your pot add 4-5 tbsp of chicken powder, 2 tbsp fish sauce, 2 tbsp sugar and 1/4 tsp msg (it really depends on how much water you have so taste and adjust)

let it simmer on medium-low

after shredding chicken, if you have chicken bones add it to the pot and let it simmer for at least 10-15 min

1 cup heavy cream

1 cup milk (or you can do 2 cups of either one)

1 tbsp gochujang

1/2 tbsp gochugaru

2 cloves minced garlic

1/2 sweet or yellow onion

1 1/2-2 cups tteokbokki

1 tsp soy sauce

1/2 tsp sesame oil

1/2 tsp sugar

1 slice of bacon

choice of shredded cheese (i use mozz and parm)

the rest of the toppings are optional here is what i typically add: fish cake, fish balls, cabbage, ramen, cocktail weenies and soft boiled eggs

soak tteokbokki in warm water for ~5 min

cut your bacon into small pieces and fry it in a hot pan (or wok)

fry until about halfway cooked and then add your garlic and onion (and cabbage if you’re using what i am)

cook them down and then add in your heavy cream/milk and then stir your gochujang and gochugaru in

then add soy sauce, sugar and sesame oil

once it starts to simmer add in your tteokbokki

simmer on medium heat until the sauce is thick and stir occasionally

it’s ready whenever the tteokbokki is soft and chewy (7~10 min)

if you’re adding ramen, i usually cook it separately and then add it with everything at the last minute bc you dont want it to overcook

shrimp (thawed, peeled and deveined)

kewpie mayo

sweet thai chili sauce

sriracha

all purpose flour

2 eggs

panko bread crumbs

seasonings: salt, pepper, garlic powder and onion powder

vegetable oil

thaw out shrimp and peel and devein

season your shrimp with salt, pepper, garlic powder and onion powder

have 3 stations set up: i use a plate for each. you need 1 station for flour, 1 station for egg wash (you beat your eggs) and 1 station for panko bread crumbs

this is the order you dip your shrimp: coat evenly in flour, egg, panko crumbs. you heat up a pot/wok with a good bit of oil. once your oil is hot you drop in your shrimp. get them golden on both sides

once done with all shrimp, toss them in bang bang sauce

bang bang sauce: kewpie mayo, sriracha and sweet thai chili sauce

choice of beef bones/beef ribs (optional: oxtail)

pho spice and aromatics

1 ginger

2 sweet or yellow onion

1 big carrot

1 daikon

1 bunch of celery

pho stock/broth cube

chicken powder

sugar (or rock sugar)

fish sauce

super thinly sliced brisket/meat of choice

beef balls

choice of pho noodles

optional toppings: chopped green onions, cilantro, thinly sliced onions

optional condiments: hoisin sauce and sriracha

parboil your beef/beef bones

rinse and then add back to a big pot of water (maybe fill like 60% of the pot or however much broth you want)

toast your aromatics for 3-4 min and then add to a tea bag

slice ginger and 1 onion in half and then lightly char (like in an air fryer or oven)

add those and the carrot (peeled), daikon (peeled) and celery in broth

add pho stock of choice (if powder, start with 2-3 tbsp, if cube start with 1)

season it to taste with sugar, chicken powder and fish sauce

add in spice bag but don’t let it sit for more than 15 min

let the broth simmer for at least 1 hour or until beef is tender

boil choice of pho noodles according to package

8 tbsp butter (softened)

3/4 cup white sugar

1/2 cup packed light brown sugar

1 tsp vanilla

1 egg (room temp)

1 1/2 all purpose flour

1/2 tsp baking soda

1/2 tsp salt

3/4 cup semi sweet chocolate chips

1 bowl for these ingredients: combine softened butter, both sugars, vanilla, egg and mix it altogether (don’t over mix!)

1 bowl for dry ingredients: flour, baking soda and salt

fold the dry bowl into the first bowl and then once a dough consistency, add in chocolate chips.

pre-heat oven to 350 and then roll the cookie dough into a ball onto a pan covered in non stick foil and bake for 11-12 min

you can add whatever canned fruit or jellies you want! this is what i prefer

1 can lychee

1 can longan

1 can jackfruit

1 can coconut jelly

1 can pandan jelly

1 can coconut milk

1 cup half and half

preserve all of the syrups from the cans of fruit except for the pandan jelly

strain all cans of fruits and jellies and keep the syrup (except for pandan jelly)

cut up all of your fruits into bite sized pieces (optional)

add fruits and jellies in one big container or bowl you’re serving in

add in the dairy

ladle in syrup until preferred sweetness. i do about 5 ladles

mix and keep in fridge (tastes best at least after 1-2 hours of being in the fridge)

2 blocks of softened cream cheese

2 cans of crescent dough (regular)

2 eggs

1/2 cup sour cream

1 can of sweetened condensed milk (14oz) (preferably lechera brand)

1 tsp vanilla extract

2 eggs

2-3 tbsp cinnamon powder

1/3 cup of white sugar

9 x 13 baking pan

cooking spray/melted butter

whip or blend your cream cheese, sour cream, condensed milk, vanilla and 2 eggs

make your cinnamon sugar mixture and sprinkle 1-2 tsp into your batter

spray down your baking tray or melt butter to coat your baking tray and then evenly sprinkle cinnamon sugar on the bottom of the tray

unravel 1 can of crescent dough and lay it flat to cover the bottom of pan

pour all of the filling on top of the dough and then lay the other can of dough on that. make sure dough completely covers the cheesecake

brush more butter or spray onto top layer and then evenly sprinkle more cinnamon sugar on top

bake on 350 for 30 min

1 box of yellow or vanilla cake

1 can of condensed milk

1 can evaporated milk

milk

heavy whipping cream

4-5 biscoff cookies (crushed up)

1 jar biscoff cookie butter

powdered sugar

bake cake according to box but add 1-2 tbsp of melted cookie butter in the batter

let cake cool completely

then poke holes all over the cake

milk mixture: 1/2 cup condensed milk, 1 cup evaporated milk, 1 cup milk and 1-2 tbsp of melted cookie butter and pour it all over the cake

for whipped cream: whip up 1 cup of heavy cream with 2 tbsp powdered sugar and 1-2 tbsp of melted cookie butter

put whipped cream on top and then top with melted cookie butter and crushed up biscoff cookies

8 oz of medjool dates

1 cup boiling hot milk

1 tsp baking soda

7 tbsp softened unsalted butter

1/2 cup brown sugar

2 eggs room temp

1 1/3 cups all purpose flower

1 tsp vanilla extract

1/2 tsp salt

1 tsp baking powder

toffee sauce: 1/3 cup unsalted butter, 1 cup heavy cream, 3/4 cup brown sugar, pinch of salt and 1 tsp vanilla extract

chop up your dates (de-pit if needed) into small pieces, put in a bowl, add baking soda and then pour hot milk over it. soak for about 10-15 minutes

then mix or blend up the mixture until it’s a puree/paste

add in eggs, brown sugar, vanilla and softened butter. then add flour, baking powder and salt

once it becomes a batter consistency, bake at 350 for 35 min

while that’s baking make toffee sauce: in a small pot on medium-low heat, melt down butter and mix in heavy cream, brown sugar, salt and vanilla until it becomes a thick consistency

once cake is done, poke holes and pour sauce all over and then serve with vanilla ice cream!

1 box vanilla or banana pudding mix (3.5 oz)

1 can sweetened condensed milk (14oz)

3 cups heavy whipping cream

1 1/2 cups of iced cold water

to make matcha: 1/4 cup warm water + 5 tsp ceremonial or culinary grade matcha

1 box vanilla wafers

4 cups of sliced bananas

in a bowl, mix together 1 can of condensed milk, ice cold water and jello mix. set aside in the fridge for at least 1 hr

when you’re ready to make it, in another bowl whip up 3 cups of whipping cream until stiff, not too stiff though we want it creamy!

fold pudding into cream mixture until fully combined

divide the mixture into 2 bowls

to one bowl, add in your matcha mixture until fully combined

in your dish, layer the bottom with 1 layer of vanilla wafers then layer 1 layer of pudding and keep going until you run out. top with crushed wafers